Written by Texas Highways
Abstract expressionist Jackson Pollock (1912-1956) achieved fame in the late 1940s with his distinctive “drip paintings.” At the Dallas Museum of Art, Jackson Pollock: Blind Spots explores what came next: Pollock’s “black paintings,” a series of black enamel and oil paintings on untreated canvas created from 1951 to 1953. In its only United States showing, the exhibit includes 31 black paintings; works on paper made with enamel, ink, and watercolor; and five sculptures. The works immerse audiences in “Pollock’s complete oeuvre and shed new light on the experimentation and ingenuity that has become synonymous with his practice,” the museum explains. November 20-March 20, 2016.
It’s a Texan birthright to argue for a favorite Tex-Mex plate and place. What all Texans seem to agree on is that Tex-Mex is simply the finest variation of Mexican food in existence.
Of the many treasures bequeathed to Texas by European settlers who began arriving more than 200 years ago, perhaps the single most beloved is the kolache.
Never underestimate the comfort factor in a bubbling-hot crock of cheese-cloaked noodles pulled right from the oven. Best are versions incorporating a mixture of cheeses, topped with a crunchy layer of breadcrumbs.
More than 600 miles of Gulf Coast landscape shapes one long, arching side of the state. And from those waters come hundreds of varieties of fish, from those favorite of the scaled sort—such as red snapper, black drum, flounder, mackerel, swordfish, and tuna—and plenty of shellfish, from shrimp and crab to oysters.
The most popular dish among cowboys driving cattle to market, the chicken-fried steak began as a simple pounded steak—usually a cheap cut that the chuck-wagon cook tenderized with a good walloping—that was cloaked in flour, salt, and pepper, and then fried in a skillet.
Texas comfort foods come in an amazing array of flavors. They also trigger a wide range of emotions. From the first bite of mom’s banana pudding with Nilla wafers at the family reunion to the welcome-home twang of cheese enchiladas in chili gravy after a trip out of state, Texas comfort food speaks to your soul.
M.L. Edwards & Co. mercantile on Mount Vernon’s downtown square could double as a museum. Wooden cabinets that once displayed hardware items line one wall of the 1900 building, and an original freight elevator, operated by a hand-pull rope, still reaches the second floor, which used to be a funeral home.
Running errands in Dallas, Mom and I realize we’re both thirsty and famished. Our busy day, with its lengthy to-do list, doesn’t allow for the leisurely lunch we typically enjoy.
After cooking gumbo for 30 years, I’ve developed some rituals when it comes to tailoring my recipe to the seasons. In the cold part of the year, I make oyster gumbo, because that’s when oysters are in season in Texas (typically November through April). In the hot weather, blue crabs are plentiful, and so I make summer gumbo with crabs. Of course, the main ingredient in any season is shrimp.